Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala |


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Malvani Chana Masala, Maharashtrian Chana Gravy

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માલવણી ચણા મસાલા - ગુજરાતી માં વાંચો (Malvani Chana Masala, Maharashtrian Chana Gravy in Gujarati) 

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Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with 47 amazing images.

Malvani chana masala is a famous Maharashtrian dish that has to be experienced to understand its full worth! Learn how to make Maharashtrian chana gravy.

Malvani chana masala is boiled hara chana along with tamarind pulp, fresh cream and spices cooked in Malvani chana masala.

To make Malvani chana masala, first make the Malvani paste. Combine the Kashmiri chillies, cumin seeds, coriander seeds, cloves, caraway seeds, cardamom, black cardamom, poppy seeds, star anise, cinnamon and dry coconut in a non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside. Then blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside. Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds. Add the malvani masala paste and sauté on a medium flame for another 2 minutes. Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. Serve hot.

There are several interesting things about this Malvani style green chana masala. The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices.

Above all what makes this Maharashtrian chana gravy more interesting is its authentic paste of dry coconut with a host of khada masala, which means whole Indian spices. The perfect proportion of each of these masalas is very important to lend a fantastic taste to this sabzi which can be combined with most Indian breads like roti, chapati and paratha.

The use of fresh cream in this Malvani hara chana masala is not very traditional, but it will help get a creamy texture and balance the spiciness as well. You can also try other chana recipes like Chana Ghassi and Kabuli Chana Stir- Fry.

Tips for Malvani chana masala. 1. As a variation to Malvani style green chana masala, you can replace hara chana with kala chana which is commonly also known as brown chick peas. 2. Use of Kashmiri chillies is a must for the bright red colour of this sabzi.

Enjoy Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with step by step photos and video below.

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Malvani Chana Masala, Maharashtrian Chana Gravy recipe - How to make Malvani Chana Masala, Maharashtrian Chana Gravy

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method

For the malvani masala paste

    For the malvani masala paste
  1. Combine all the ingredients on non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly.
  2. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside.

How to proceed

    How to proceed
  1. Blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside.
  2. Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds.
  3. Add the malvani masala paste and sauté on a medium flame for another 2 minutes.
  4. Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  6. Serve hot.

Malvani Chana Masala Video by Tarla Dalal

Malvani Chana Masala, Maharashtrian Chana Gravy recipe with step by step photos

If you like Malvani chana masala

  1. If you like Malvani chana masala, then also try other Maharashtrian sabzi recipes like

What is Malvani chana masala made of?

  1. Malvani chana masala is made of 2 cups soaked and boiled hara chana (dried green peas), 1 tbsp oil, 1/2 tsp garlic (lehsun) paste, 3 tbsp tamarind (imli) pulp, 2 tbsp fresh cream, 1 tbsp finely chopped coriander (dhania)salt to taste, a pinch of sugar and Malvani paste.

For the Malvani masala paste

  1. For the malvani masala paste, add 4 whole dry kashmiri red chillies , broken into pieces in a broad non-stick pan. 
  2. Add 2 tsp coriander (dhania) seeds.
  3. Add 1/2 tsp cumin seeds (jeera).
  4. Add 4 cloves (laung / lavang).
  5. Add 1/2 tsp caraway seeds (shahjeera).
  6. Add 1 cardamom (elaichi).
  7. Add 1 black cardamom (badi elaichi).
  8. Add 1 tsp poppy seeds (khus-khus).
  9. Add 1 star anise (chakri phool).
  10. Add 25 mm piece cinnamon (dalchini).
  11. Add 1 tbsp grated dry coconut (kopra).
  12. Dry roast on a medium flame for 3 minutes or till the masalas release an aroma. 
  13. Remove in a plate and keep aside to cool slightly. 
  14. Transfer the dry roasted spices into a mixer jar. 
  15. Add ½ cup of water.
  16. Close the lid and blend in a mixer to a smooth paste. 
  17. This is how the paste looks after blending. Keep the paste aside.

For the hara chana mixture

  1. For the hara chana mixture, add 1 cup soaked and boiled hara chana (dried green peas) in a mixer jar.
  2. Close the lid of the jar and blend to a coarse mixture.
  3. This is how the hara chana mixture looks like. Keep aside.

How to make tamarind pulp

  1. To make tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes, we need tamarind. This is how tamrind looks like. Check for the softness and freshness of tamarind by lightly pressing the packet. Do not buy tamarind that is too hard as it might not give enough pulp when soaked.
  2. Take ½ cup of tamarind in a deep bowl. Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. This can protect different organs of the body like heart, liver, skin etc. Tamarind is a rich source of vitamin Cfibrepotassiummagnesium and other nutrients necessary for good health.
  3. Add enough warm water to it. Here we have used 3/4 cup of water. Cover with a lid and keep aside for 30 minutes. Add water depending on how thick or thin you want your tamarind pulp to be.
  4. After 30 minutes, rub the tamarind well using your fingers till all the pulp has been extracted.
  5. Strain the imli pulp using a strainer in another deep bowl. The seeds and the tamarind mixture left behind in the strainer has to be discarded.
  6. This is tamarind pulp for South Indian recipes after straining.
  7. Use tamarind pulp made at home as required.

How to make Malvani chana masala

  1. To make Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala, heat 1 tbsp oil in a deep non-stick pan.
  2. Add 1/2 tsp garlic (lehsun) paste.
  3. Sauté on a medium flame for 30 seconds.
  4. Add the Malvani masala paste.
  5. Sauté on a medium flame for another 2 minutes.
  6. Add the coarsely crushed hara chana.
  7. Also add the remaining 1 cup oaked and boiled hara chana (dried green peas).
  8. Add salt to taste.
  9. Add 1 cup of water.
  10. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  11. Add 3 tbsp tamarind (imli) pulp. See above how to make tamarind pulp.
  12. Add 2 tbsp fresh cream.
  13. Add 1 tbsp finely chopped coriander (dhania).
  14. Add a pinch of sugar. This is to balance the tanginess of the tamarind pulp. 
  15. Mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  16. Serve Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala hot.
     

Tips for Malvani chana masala

  1. Malvani masala paste is usually spicy. So add as per your liking. 
  2. We recommend the use of Kashmiri chillies to get the authentic colour of the Malvani sabzi. 
  3. Tamarind pulp can be made in advance the stored in the freezer. 
  4. As a variation to Malvani style green chana masala, you can replace hara chana with kala chana which is commonly also known as brown chick peas. 
     
Accompaniments

Pudina Raita 
Puris ( How To Make Pooris ) 

Nutrient values (Abbrv) per serving
Energy248 cal
Protein12.5 g
Carbohydrates32.6 g
Fiber2.2 g
Fat7.7 g
Cholesterol0 mg
Sodium18.7 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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Reviews

Malvani Chana Masala, Maharashtrian Chana Gravy
5
 on 23 Nov 17 05:32 PM


| Hide Replies
Tarla Dalal    Hi Tejaram, we are delighted you loved the Malvani Chana Masala recipe. Please keep posting your comments on recipes you have tried and loved. Happy Cooking.
Reply
24 Nov 17 02:16 PM
Malvani Chana Masala, Maharashtrian Chana Gravy
5
 on 21 Feb 17 01:22 PM


Malvani Chana Masala, Maharashtrian Chana Gravy
5
 on 21 Feb 17 01:19 PM


माल्वानी चना मसाला
5
 on 10 Nov 16 10:36 AM


Malvani Chana Masala swd bhare masale ki aalg test me bhuthe majedar aacha laga